Matsutake Mushroom Carbonara

In my kitchen, tradition is a starting point, not a constraint. While classic Carbonara calls for guanciale, this luscious, egg-based sauce is the perfect canvas for showcasing any flavorful ingredient. 

In Japan, autumn means one thing to mushroom lovers: matsutake season. With their earthy fragrance and firm meaty texture, matsutake (literally "pine mushroom") are the undisputed royalty of Japanese mushrooms. True Matsutake (Tricholoma matsutake) can fetch prices north of $100 per mushroom, making them a rare treat. The upside is that there are many related mushrooms around the world, such as Tricholoma murrillianum, a North American cousin that delivers a similar experience without the eye-watering price tag.

The magic of Carbonara lies in its simplicity: a velvety sauce made from eggs and pecorino romano cheese that perfectly coats each strand of pasta. 

The tricky part is that if the pasta is too hot, the eggs will cook, causing the noodles to stick together. That's why I like mixing the pasta in a bowl off the heat rather than in a pan. 

Since the pasta isn't simmered in the sauce, you'll want to fully cook it according to the package instructions. Transferring the cooked spaghetti and some boiling liquid into the pan with the sautéed matsutake gives the flavors a chance to meld while bringing everything to roughly the same temperature. 

The best part about this method is that you can use it to make any kind of Carbonara, whether you're going with traditional guanciale or want to try out a different mushroom such as porcini.